What that means is it’s an upgraded version of the original, meant to be easier to grow, producing a higher yield, and be more resistant to things like disease and bug infestations. If you wish to use this content in any manner, you need written permission.The Mad Hatter Pepper is a hybrid of the Bishop’s Crown pepper. This content was written by Connie Krochmal. Related Articles Editor's Picks Articles Top Ten Articles Previous Features Site MapĬontent copyright © 2022 by Connie Krochmal. This variety can also be grown in very large containers and planters. When planting, allow two to three feet between plants because Mad Hatter tends to be a fairly large, bushy plant. Later on during the season once the plant has a couple fruits, another application can be added. When preparing the soil for planting, add fertilizer. Be sure the soil has warmed up to 75 to 80 degrees F.
In addition, the flowers tend to drop from the plant anytime the temperature goes below 60 degrees F.įor those gardeners with long growing seasons, Mad Hatter seeds can be direct sown. Before planting the seedlings outdoors, be sure the night time temperature is 55 degrees F.
Seedlings are generally ready to transplant about ten to fifteen days from the time the plant produces the first true leaves. At night, a temperature of 60 to 70 degrees F. When planting early indoors, the plants do best at a room temperature of 65 to 80 degrees F. These will typically sprout in about ten to twenty days, which can be slightly longer than some pepper varieties. The seeds should be planted ¼ to ½ inch deep. This should be done six to eight weeks before the last expected frost. Gardeners in areas with short growing seasons will probably want to start the seeds early indoors.
Mad hatter pepper full#
Naturally like other peppers, Mad Hatter needs full sun. This plant does best in a moist, well drained soil, preferably a loamy one. Plants may also be available at local nurseries and garden centers in the spring. Seeds of Mad Hatter pepper are available from various sources, including J. Although most sources list this variety as an annual, there is a possibility that it might survive as a perennial in frost-free areas since the species plant has sometimes proven to be a perennial under certain circumstances. Pan American classified this hybrid as Capsicum baccatum. Mad Hatter pepper was bred by Pan American Seed and is the type that is traditionally used in Peruvian and Bolivian cooking, which are called uchu or aji. Otherwise, the stems might break under the weight of the fruits if the weather is particularly windy. The bushy, upright plants reach three to four feet in height with a matching spread. Mad Hatter peppers are resistant not only to heat but also to pests and deer. The colored ones ripen about 85 to 90 days from transplant. You can begin picking the green ones about 65 to 70 days from transplanting to the garden. These can be eaten at any stage of maturity from green to orange or red. It begins yielding about a month earlier than most other varieties, depending on the climate.
Mad hatter pepper series#
This is the second part of a two part series on Mad Hatter pepper.
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